Growth limits of Listeria monocytogenes as a function of temperature, pH, NaCl, and lactic acid.
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Use of gradient plates to study combined effects of temperature, pH, and NaCl concentration on growth of Monascus ruber van Tieghem, an Ascomycetes fungus isolated from green table olivesUse of stochastic models to assess the effect of environmental factors on microbial growth.MudPIT profiling reveals a link between anaerobic metabolism and the alkaline adaptive response of Listeria monocytogenes EGD-e.Is there a common water-activity limit for the three domains of life?Role of branched-chain fatty acids in pH stress tolerance in Listeria monocytogenes.Effect of chemicals on the microbial evolution in foods.Modeling the growth/no-growth boundaries of postprocessing Listeria monocytogenes contamination on frankfurters and bologna treated with lactic acidPredicting the concentration of verotoxin-producing Escherichia coli bacteria during processing and storage of fermented raw-meat sausages.Implications of salt and sodium reduction on microbial food safety.Antibacterial activity of bacteriocin-like substance P34 on Listeria monocytogenes in chicken sausage.A Novel Approach to Predict the Growth of Staphylococcus aureus on Rice CakeThe Influence of the Toxin/Antitoxin mazEF on Growth and Survival of Listeria monocytogenes under Stress.Probabilistic Models to Predict the Growth Initiation Time for Pseudomonas spp. in Processed Meats Formulated with NaCl and NaNO2.Survival of Listeria monocytogenes in uncooked Italian dry sausage (salami).Antimicrobial activity of aroma compounds against Saccharomyces cerevisiae and improvement of microbiological stability of soft drinks as assessed by logistic regression.Expanding the Limits of Thermoacidophily in the Archaeon Sulfolobus solfataricus by Adaptive Evolution.Effect of Environmental Factors on Intra-Specific Inhibitory Activity of Carnobacterium maltaromaticumModeling the growth of Staphylococcus aureus as affected by black zira (Bunium persicum) essential oil, temperature, pH and inoculum levels.Modeling the growth of Listeria monocytogenes on the surface of smear- or mold-ripened cheeseEffect of Temperature and Nutrient Concentration on Survival of Foodborne Pathogens in Deciduous Fruit Processing Environments for Effective Hygiene Management.Probabilistic models for the prediction of target growth interfaces of Listeria monocytogenes on ham and turkey breast products.Effect of pH and water activity on the growth limits of Listeria monocytogenes in a cheese matrix at two contamination levels.A probability of growth model for Escherichia coli O157:H7 as a function of temperature, pH, acetic acid, and salt.A probability model for enterotoxin production of Bacillus cereus as a function of pH and temperature.Effects of divercin V41 combined to NaCl content, phenol (liquid smoke) concentration and pH on Listeria monocytogenes ScottA growth in BHI broth by an experimental design approach.Differential inactivation of Listeria monocytogenes by D- and L-lactic acid.Effect of Satureja thymbra essential oil on growth-no growth interfaces of Listeria monocytogenes Scott A and Salmonella Enteritidis PT4, at various temperatures, pH, and water activities.Request for updating the former SCVPH opinion on Listeria monocytogenes risk related to ready-to-eat foods and scientific advice on different levels of Listeria monocytogenes in ready-to-eat foods and the related risk for human illness - Scientifi...Scientific Opinion on Public health risks represented by certain composite products containing food of animal originAnalysis of the baseline survey on the prevalence ofListeria monocytogenesin certain ready-to-eat foods in the EU, 2010-2011 Part B: analysis of factors related to prevalence and exploring complianceThe effect of inoculum size and sublethal injury on the ability of Listeria monocytogenes to initiate growth under suboptimal conditions.Modeling the boundaries of growth of Salmonella Typhimurium in broth as a function of temperature, water activity, and pH.Inoculation density is affecting growth conditions of Listeria monocytogenes on fresh cut lettuce.Environmental factors influencing the relationship between optical density and cell count for Listeria monocytogenes.Modeling to predict growth/no growth boundaries and kinetic behavior of Salmonella on cutting board surfaces.Inactivation of Salmonella Typhimurium and Listeria monocytogenes using high-pressure treatments: destruction or sublethal stress?Effect of NaCl and KCl on fate and growth/no growth interfaces of Listeria monocytogenes Scott A at different pH and nisin concentrations.Modeling the Effect of Water Activity, pH, and Temperature on the Probability of Enterotoxin A Production by Staphylococcus aureus.Fate of Escherichia coli O157:H7 and Listeria monocytogenes in strawberry juice and acidified media at different pH values and temperatures.Modeling and predicting the growth boundary of Listeria monocytogenes in lightly preserved seafood.
P2860
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P2860
Growth limits of Listeria monocytogenes as a function of temperature, pH, NaCl, and lactic acid.
description
2000 nî lūn-bûn
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2000 թուականի Նոյեմբերին հրատարակուած գիտական յօդուած
@hyw
2000 թվականի նոյեմբերին հրատարակված գիտական հոդված
@hy
2000年の論文
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2000年論文
@yue
2000年論文
@zh-hant
2000年論文
@zh-hk
2000年論文
@zh-mo
2000年論文
@zh-tw
2000年论文
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name
Growth limits of Listeria mono ...... re, pH, NaCl, and lactic acid.
@ast
Growth limits of Listeria mono ...... re, pH, NaCl, and lactic acid.
@en
type
label
Growth limits of Listeria mono ...... re, pH, NaCl, and lactic acid.
@ast
Growth limits of Listeria mono ...... re, pH, NaCl, and lactic acid.
@en
prefLabel
Growth limits of Listeria mono ...... re, pH, NaCl, and lactic acid.
@ast
Growth limits of Listeria mono ...... re, pH, NaCl, and lactic acid.
@en
P2093
P2860
P1476
Growth limits of Listeria mono ...... re, pH, NaCl, and lactic acid.
@en
P2093
D A Ratkowsky
S Tienungoon
T A McMeekin
P2860
P304
P356
10.1128/AEM.66.11.4979-4987.2000
P407
P577
2000-11-01T00:00:00Z